Line the bottom of a springform pan with a diameter of 26 mm with parchment paper. Moisten the edge in one place with a spray from an oil sprayer, and spread the oil all around with a paper kitchen towel. (It is also possible without an oil sprayer, but then you should really make sure that you only use a minimal amount of oil, otherwise you will have to charge extra !!!)
Distribute the dumpling dough evenly in the mold, pulling up one edge (three quarters of the height of the mold). Lightly prick the bottom with a fork in a few places. Now prebake the dough for approx. 30-35 minutes at 170 ° C (convection).
Meanwhile, clean the leek and cut into fine rings. Then wash to remove the sand sitting between the leaves.
Heat the oil and fry the ham in it all around. Add the leek rings and sauté briefly while stirring constantly. Then deglaze with a little mineral water, cover and simmer over medium heat for about 5 minutes.
After the baking time, take the springform pan out of the oven and place on a wire rack. Pour the leek and ham mixture onto the pre-baked dough.
Mix the yogurt with 2 eggs and the freshly grated Parmesan with the help of a whisk. Season with vegetable stock, herb salt and pepper, finally mix in the parsley.
Pour the egg and yogurt mixture over the leek rings and spread evenly.
Bake the potato and leek tart at 170 ° C for about 30 - 35 minutes (fan-assisted). The surface should turn a little brown.
A total of 16.36 p. + 2 points per person for full potatoes
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